Register for the 2019 Annual Conference now!

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LOCAL FOOD CONNECTS 2019 ANNUAL CONFERENCE Thursday – Friday March 7th and 8th, 2019 Santa Fe Community College Start the 2019 market season off right by attending the Local Food Connects Annual Conference in Santa Fe! We’ve made the conference shorter, and it’s jammed with quality content to improve your operation and help you…

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Insights from Traditional Farming Practices

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Ancestral peoples of the southwest knew how to deal with shifting and unpredictable climate patterns. For thousands of years they learned about and adapted to changes in terrain and moisture patterns, and selected their domesticated and wild food plants accordingly. Many of their techniques are still practiced today by the…

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From Broth to Stew, What’s the Difference?

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No one is born knowing how to cook. Like everything else, cooking must be learned including the tools, techniques, and terminology that go along with the craft. The terminology can sometimes be confusing, especially when definitions provided by online sources conflict or are unclear. Is it bouillon or stock? Broth…

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Five Ways with Frugal Food Scraps

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Can you afford to throw out food? Probably not, but you might be doing exactly that (up to 40% of food is wasted, according to the USDA). The biggest contributors to food waste are the perfectly edible peels, stalks, stems, and cores that we mindlessly toss into the garbage. But these can be nutritious and…

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20 Local Staples For Everyday Meals

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Time is always at a premium, which includes time to sit down and plan healthy, affordable meals for the week. One habit that can help make planning a breeze is having reliable kitchen staples on hand, ready to create quick, healthy meals. Check out these 20 local staples and how…

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10 Vegetables To Roast Now

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The approach of fall weather brings to mind classic comfort foods, warm from the oven. Roasting vegetables is one of the easiest ways to get delicious fall flavors reflecting the season, direct from your local farmer to your home table. Directions for roasting vegetables are basically the same and are…

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11 Reasons to Shop From Your Local Food Producer

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Food has always meant family and community, whether it’s a weekend dinner at home, block parties, or local festivals. Breaking bread with neighbors, tribal members, friends, and loved ones are forms of bonding that increase our important connections to others, through food. The industrialized food system has, in many ways, robbed…

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Six More Ways to Eat Local Summer Squash

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Last week we wrote about Six Ways to Eat Local Summer Squash. We couldn’t stop ourselves from coming up with even more ways to eat this versatile and tasty summer vegetable! As a reminder, summer squash are frequently (but not always) young winter squash, eaten while the rinds are soft and edible. They are available…

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NMDA Organic Rule Public Hearings

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  The New Mexico Department of Agriculture will hold four public hearings to propose the repeal and adoption of 21.15.1 NMAC — “Organic Agriculture” (view the Organic Agriculture Proposed Rule here). During the public hearings the newly proposed fee structure for the New Mexico Department of Agriculture’s Organic Program will be…

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Six Ways to Eat Local Summer Squash

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Summer squashes are frequently (but not always)  young winter squashes, eaten while the rinds are soft and edible. Versatile and tasty, summer squash varieties are available from New Mexico’s farmers starting in June and heading into fall. There are many varieties of summer squash available for your kitchen, from the ubiquitous zucchini, to…

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Five Reasons to Buy Local Salad Greens

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There are many reasons why fresh lettuce purchased from your local farmer is superior to the corporate-grown greens on your grocery store shelf. Here are the top five! 1) Local greens have more nutrition and better taste Local lettuce is at its peak flavor, nutrition, and freshness, having been picked…

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2017 NMFMA Conference Agenda

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Do you want a peak at the 2017 NMFMA Annual Conference agenda before you arrive for the conference in Santa Fe this week? Well, we have it for you! Click HERE to download a PDF! (It might take a tad longer than normal to download because it is a large document.) The agenda includes:  An…

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Register for the 2017 NMFMA Annual Conference Now!

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The New Mexico Farmers’ Marketing Association is excited to sponsor our 19th Annual Conference, which will be held March 10th and 11th in Santa Fe! The mandatory Double Up Food Bucks workshop will be held on March 9th. Register here by March 3rd! Break open your creative box and envision the possibilities for your farmer’s market, farm stand, farmers, and community! This…

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New Mexico Organic Certification Program

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New Mexico Organic Certification Program – White Paper Prepared for the Thornburg Foundation January 2017 Executive Summary According to the New Mexico Department of Agriculture (NMDA), organic food sales in New Mexico are currently around $40 million per year and there are over 150 organic certified operations (farms, processors, handlers,…

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Save the Date for the 2017 Annual Conference!

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Save the date for the 2017 New Mexico Farmers’ Marketing Association Annual Conference! This year’s conference will take place March 9th through 11th at Santa Fe Community College. Things kick off in the afternoon on Thursday, March 9th for the Double Up Food Bucks workshop. This workshop is mandatory for…

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New Mexico True Certified

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The New Mexico Tourism Department is proud to announce the launch of the New Mexico True Certified program, an initiative that will allow select New Mexico businesses to leverage the hugely popular New Mexico True brand to build their product’s recognition and amplify their existing marketing message. The New Mexico…

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Food Safety Training and Certification Courses

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Two training and certification courses are being offered by New Mexico State University in Albuquerque! For additional information about either of the trainings email Gloria Hernandez. AUGUST 8th – 9th, 2016: Better Process Control School, Acidified Foods Only (English Course) This two-day course will be presented at the South Valley Economic…

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Legislators Wrong to Cut Food Bucks

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By Denise Miller / For the Journal Published: Thursday, January 28, 2016   Since 2010, low-income New Mexicans have benefited from a powerful and growing program that addresses challenges of food access and improved nutrition all while stimulating market demand for locally grown produce – the Double Up Food Bucks…

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LOCALLY GROWN Food Guide Released

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The NMFMA has just released it’s annual food guide, LOCALLY GROWN. This handy booklet contains great information on what’s in season when, how to use and enjoy new varieties of fruits and vegetables, seasonal recipes, and why it’s so important to support your local growers. Get your free copy at…

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Why Buy? DIY Sprouting

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At the NMFMA we are all about local food and supporting our Farmers’ Markets; sometimes we like to take things even more local and do it at home, especially when the markets have closed and we are craving fresh food. I like to grow sprouts, especially alfalfa, because they are…

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Holy Baba Ganoush!

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Like a squirrel hurrying to bury its nuts for the winter, I’ve been gathering the end of the season’s eggplants. You see, at the Belen Farmers’ Market, I met a great young farmer who said she only eats eggplant one way: as baba ganoush. I asked her how to make…

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First-Year Farmer Hits the Markets

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Beginning this May, Ramon Corona will be selling his farm fresh produce at the Monday Española Farmers’ Market, the Tuesday Santa Fe Farmers’ Market, the Thursday Los Alamos Farmers’ Market, and the Friday Eldorado Farmers’ Market. Whew, talk about a big debut! When he’s not at market, you bet he…

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Kimchi Part Two

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Okay, today I opened the jar of my first fermented kimchi. It hasn’t quite been two weeks (just 10 days), but curiosity has the best of me. How is it? Not bad, not amazing. It tastes like pickled cole slaw and carrots, but the aftertaste is pretty good. At first…

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Exploring Kimchi

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Recently I had to research radishes and find some new ways to enjoy them for my monthly Journal column. Luckily, I stumbled upon some recipes for kimchi, which took me back to my childhood friend, Helen Cho, and the ever-present jar of kimchi that her mother had available in the…

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